Oatmeal Toffee Cookies

Lately, I've been on a candy-making streak. I started out with honeycomb toffee, and most recently, I made a hard toffee. Although my candy-making skills could definitely use some work, my homemade toffee worked perfectly in these oatmeal toffee cookies. Of course, store-bought toffee works just as well!

Making these cookies is the same as making any oatmeal raisin cookie, except the raisins are replaced with chopped toffee. The process is the typical cookie process - creaming together the butter and sugar, adding in the egg and vanilla, the dry ingredients and the mixins, then folding to make a smooth, even dough. 

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Tips: 

- Take out the butter and egg early, allowing them to come to room temperature as you gather the rest of the ingredients. 

- Feel free to adjust the amount of toffee - the amount I've listed in the recipe is on the smaller side.

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Oatmeal Toffee Cookies

Yield: 24 cookies

Ingredients: 

3/4 cup flour

1 cup rolled oats

1/4 tsp salt

1/2 tsp baking soda

1/4 cup butter, softened

1/3 cup sugar

1 tsp vanilla extract

1 large egg

1/3 cup toffee, chopped

Instructions: 

1. Preheat oven to 350F. Prepare a baking sheet by lining it with parchment paper or a Silpat. 

2. In a small bowl, whisk together flour, oats, salt, and baking soda. Set aside. 

3. In a separate bowl, cream together the butter and sugar using a hand mixer or stand mixer for around 2 minutes, or until fluffy and evenly combined. 

4. Add the vanilla and egg to the butter mixture, and mix evenly. Then, pour the dry ingredients into the wet ingredients, and fold until almost combined. At this point, stir in the toffee bits until evenly incorporated. 

5. Roll the dough into tablespoon-sized balls, and drop them onto a baking sheet, leaving 1 inch between each cookie. Then flatten each ball. 

6. Bake at 350 degrees for 9-11 minutes. Cool on pans for 1 minute.